• Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a cutting board and sharp knife, slice the strips of bacon into small pieces. Slice the chuck roast into 1" size pieces. (You could also use sirloin roast, or stew meat. I've also tried venison for this recipe, which is much leaner, but cooks up in the stew quite nicely.)
• On a second cutting board, dice the sweet onion with a Chef's knife, and mince the garlic.
• Prepare the broth by adding 2 cups of boiling water to each set of chicken and beef bouillon cubes.
• Clean and dice red or yellow potatoes, enough to make about 6 cups. Coarsely slice the sweet onion. (You may wait to do this step until the meat has cooked for an hour.)

Brown and Cook the Meat

• Cook the pieces of bacon in a large Dutch oven over medium heat, stirring often until browned.
• Add in the pieces of meat and cook until browned on all sides, stirring as needed.

  (Prior to browning, pat the pieces of beef dry with paper towels for a better sear in the pan. Also, try not to overcrowd the beef in the pot, which will cause condensation and moisture to build. It’s better to remove the pieces once browned and repeat searing the remaining meat.)
• Next, add the diced onion and minced garlic. If needed, add 1-2 tablespoons of olive oil to the pot. Stir and cook until the onion is tender, about 1-2 minutes.
• Make a hole in the center and add tomato paste. Cook for another 1-2 minutes until the paste begins to brown. Add to this the Worcestershire sauce, dried thyme, and bay leaf. Stir into the rest of the dish.
• Now it's time to add the liquids. Start with the Guinness beer. Stir into the meat and allow to cook for 2-3 minutes, until reduced by half. Add to this the beef and chicken broth, and enough of the extra water to cover the meat. Bring to a boil, and then reduce to simmer. Cover and simmer for 60-90 minutes, until the meat is near tender.

Cook the Vegetables

• Once the meat has cooked for over an hour, add the prepared diced potatoes and sliced onion to the pot. Stir to mix in with the meat. At this point, you may need to add extra water, enough to cover the vegetables.
• Cover with a lid, and cook on low at a gentle boil, until the vegetables are fork tender, about 45-50 minutes. By this time, the meat should be nicely tender.

Thicken the Stew

• In a small bowl, combine the all-purpose flour and water to make the thickening agent. Whisk together until thoroughly combined.
• Remove the bay leaf from the pot. Gradually add the thickener to the stew in a light stream, stirring until combined. The broth will quickly thicken. Simmer uncovered for another 5-7 minutes.
• Allow the stew to set for a few minutes before serving. Garnish with freshly chopped or dried parsley. Serve in bowls with a hard, crusty bread. Sliced cheese and pickles are also nice additions to the meal.
• This recipe will serve 6-8 people.